• Food Science of Animal Resources
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• v.25 no.1
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• pp.103-120
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• 2005

During the 1970s, concern arose that cured meats contained high levels of residual nitrite and preformed nitrosamines. Therefore, the search for alternatives and alternative approaches to the use of nitrite have been still continued, however no complete alternative for nitrite has yet been identified. Recently, it was publicized in Korea that nitrite-containing meat products would be detrimental to health, about which consumers have been seriously concerned. Therefore, this study was carried out to inform the consumer of the safety status of nitrite and thereby to lead proper consumption of meat products. For assessing the safety of nitrite, data regarding the regulation for use, metabolism in human body, and dietary intake amounts of nitrite were collected and analyzed. The mean intake level of nitrite for Korean per capita was recently reported to be not more than 1% of ADI set by JECFA. On the contrary, a calculation indicated that the daily nitrite intake per capita from saliva by ingestion of vegetables in Korea would be about 300-fold higher than that from cured meats. In consideration of the low consumption amount of meat products per capita of Korean, that is, at least one fifth, compared to European and American, there is no particular reason to concern about the impairment of health by nitrite intake from meat products for Korean. However, any effort for the reduction of residual nitrite content in cured meats should be given with an idea to minimize the intake of nitrite even from the minor source.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.218-221
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• 2002

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(Hereford$\times$Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0$\pm$1$\^{C}$). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.386-393
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• 2006

The effects of Curcuma extract Solomon's seal (Polygonatum odoratum var. pluriflorum), and maltodextrose on acute hepatotoxicity in Sprague-Dawley (SD) rats were investigated. Acute hepatotoxicity was induced by 0.5 mL of carbon tetrachloride ($CCl_4$) per kg of SD rats, which was injected to them before administration of Curcuma extract or both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures. SD rats dose with Curcuma extract of 4 mg or 40 mg per kg per day significantly (p<0.05) reduced the levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALKP) after 7 days compared to the controls dose with water. Treatments of Curcuma extract with 4 mg per kg per day in SD rats significantly (p<0.05) reduced aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALKP) to 78.0%, 82.6%, and 76.3% after 7 days compared to the controls, respectively. The levels of AST and ALT in SD rats dose with both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures or either alone had no significantly different (p>0.05) compared to the controls. Treatments of Curcuma extract combined with Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures was 'liked more' to the sensory scores for odor and flayer compared to the controls. It was considered that Curcuma extract combined with both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures could be used to functional food for enhancement of health and consumer acceptance.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.799-807
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• 2014

Meat source fraud and adulteration scandals have led to consumer demands for accurate meat identification methods. Nucleotide amplification assays have been proposed as an alternative method to protein-based assays for meat identification. In this study, we designed Loop-mediated isothermal amplification (LAMP) assays targeting species-specific mitochondrial DNA to identify and discriminate eight meat species; cattle, pig, horse, goat, sheep, chicken, duck, and turkey. The LAMP primer sets were designed and the target genes were discriminated according to their unique annealing temperature generated by annealing curve analysis. Their unique annealing temperatures were found to be $85.56{\pm}0.07^{\circ}C$ for cattle, $84.96{\pm}0.08^{\circ}C$ for pig, and $85.99{\pm}0.05^{\circ}C$ for horse in the BSE-LAMP set (Bos taurus, Sus scrofa domesticus and Equus caballus); $84.91{\pm}0.11^{\circ}C$ for goat and $83.90{\pm}0.11^{\circ}C$ for sheep in the CO-LAMP set (Capra hircus and Ovis aries); and $86.31{\pm}0.23^{\circ}C$ for chicken, $88.66{\pm}0.12^{\circ}C$ for duck, and $84.49{\pm}0.08^{\circ}C$ for turkey in the GAM-LAMP set (Gallus gallus, Anas platyrhynchos and Meleagris gallopavo). No cross-reactivity was observed in each set. The limits of detection (LODs) of the LAMP assays in raw and cooked meat were determined from $10pg/{\mu}L$ to $100fg/{\mu}L$ levels, and LODs in raw and cooked meat admixtures were determined from 0.01% to 0.0001% levels. The assays were performed within 30 min and showed greater sensitivity than that of the PCR assays. These novel LAMP assays provide a simple, rapid, accurate, and sensitive technology for discrimination of eight meat species.

• Applied Biological Chemistry
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• v.19 no.3
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• pp.145-154
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• 1976

Studies have been carried out to design a suitable consumer size package from flexible packaging material to hold 100 grams of Chilli powder and 250 grams of whole chilli which are moisture and color sensitive. 1. Sorption characteristics of the chilli powder has revealed that moisture sorption is rapid above 55 per cent R.H., and the product is fairly hygroscopic. Further, an equilibrium moisture content of about 15 per cent at 70 per cent R.H., appears to be critical from the point of microbial spoilage of chilli powder. 2. Studies on the colour (Capsanthin) changes of chilli powder equilibriated to different moisture content, have revealed that colour changes during storage is greatly influenced by the moisture content and temperature decreases the capsanthin content of chilli during storage. 3. From the studies, it can be inferred that the sunlight exhibits pronounced effect in bleaching of colour and brings about maximum discolouration of the red pigment in chilli. 4. From the packaging and storage studies of chilli powder in different flexible films, it can be concluded that for long-term storage, the aluminium foil laminate is unique in offering maximum protection from various physico-chemical changes. For short-term storage and for fairly good moisture and colour protection, amber or black polyethylene, high-density polyethylene and Saran/Cello/Saran poly laminate pouches appear to be suitable alternatives.

• Microbiology and Biotechnology Letters
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• v.35 no.2
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• pp.135-141
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• 2007

To increase the consumer acceptability of yam and the shelf-life of fresh-cut yam, organic acid-treated fresh-cut yam was prepared. When uncontaminated fresh-cut yam was stored at $4^{\circ}C$ for 14 days after treatment with 1% (v/w) organic acids, the browning and microbial putrefaction of fresh-cut yam were inhibited by treatment of acetic acid or maleic acid, whereas treatment of citric acid and ascorbic acid, commonly used browning inhibitors in food industry, did not show apparent effects on the browning and putrefaction of yam. The Inhibitory effects of acetic acid or maleic acid were superior than those of NaOCl (100 ppm), hydrogen peroxide (100 ppm) or commercially available washing solution. Also, treatments of 1% acetic acid, or 1% maleic acid Into artificially-contaminated yam $(10^5\;CFU/g-yam)$ showed strong inhibition of browning and putrefaction during long term storage at $4^{\circ}C$. The growth inhibition test indicated that 0.1% is enough to inhibit the growth of psychrotrophic yam-putrefactive Pseudomonas sp., and treatment of 0.1% acetic acid, or 0.1% maleic acid inhibited the browning and microbial putrefaction of fresh-cut yam. Our results suggested long-term distribution of yam or other root crops products is possible by treatment of organic acid, such as acetic acid, combined with aseptic vacuum packaging technology.

• Environmental Engineering Research
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• v.18 no.4
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• pp.253-257
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• 2013

Exposure assessment for three major active ingredients used for humidifier disinfectants, polyhexamethylene guanidine (PHMG), oligo(2-(2-ethoxy)ethoxyethyl guanidinium chloride (PGH), and 5-chloro-2-methylisothiazol-3(2H)-one/2-methylisothiazol-3(2H)-one (CMIT/MIT) mixture, was conducted in a bedroom using an air sampler for a refined risk assessment. The experimental site was selected to reflect consumer exposure conditions. Aerosols formed by a humidifier were sampled during 8 hr at 7.5 L/min. Absorbed PHMG and PGH by the sampler were quantified using a spectrophotometric method, and high performance liquid chromatography-ultraviolet detection was used for CMIT/MIT. Three exposure scenarios were assumed for adding humidifier disinfectants to the humidifier water at 1, 2, and 10 times the volume recommended by the product suppliers, and the humidifier was on at its maximum rate of producing aerosols in order to consider reasonable worst-cases. The sampled mass of PHMG and PGH ranged 200 to $2,800{\mu}g$ and 140 to $1,900{\mu}g$, respectively, under different exposure conditions, whereas the absorbed mass of CMIT/MIT was barely detected at the detection limit of 0.11/0.29 mg/L, only at 10 times the recommended level. The resulting risk quotients for PHMG and PGH ranged 1,400 to 20,000 and 1,000 to 13,000, indicating that health risks could be significant. For CMIT/MIT mixture, risk quotients were much smaller than estimated by assuming that they are conservative in the indoor environment, probably due to oxidative reactions. The refined exposure assessment presented here may provide a useful tool for assessing risks posed by active ingredients in spray-type biocidal products.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.70-81
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• 2020

Living in the modern world, we can easily access large marts and outlets, and live convenient mobile shopping and same-day and early morning shipping. It is called 'shopping addiction' when the purpose of such shopping is not to be attributed to the original purpose of the goods, but to be purchased by an irresistible impulse. According to past studies, 5.8% of American adults and 15.5% of Korean college students were found to be purchase poisoning[3]. The study identified the relationship between interpersonal anxiety, public-consciousness and self-control among the various factors leading to purchase addiction and confirmed their impact on consumers internal psychology. The study found that although Interpersonal anxiety did not directly affect purchasing addiction, it was influenced by self-control and public-consciousness that increased the tendency to purchase addiction. The results of the group comparison between men and women showed that the self-control of men and the public-consciousness of women has increased their purchasing addiction. Such differences in psychology between men and women suggested related implications, such as the need to apply purchase addiction prevention management and treatment methods differently.